Vegan Pumpkin Custard

November 14, 2011 9:30:28 AM PST
Recipe courtesy of Wardrobe Workouts.

    Ingredients
  • 2-14 oz cans coconut milk
  • 2 1/2 tsp. vanilla extract
  • 2 tsp. agar
  • 1/4 cup agave syrup
  • 2 Tbsp. and 2 tsp. brown sugar
  • 2 tsp. pumpkin pie spice
  • 1 1/2 cups pumpkin puree
  • Dash of salt
  • Vegan whipped cream, optional

Directions 1. Whisk all ingredients together in a medium-sized pan, and bring to a boil.

2. Reduce heat, simmer 15 minutes.

3. Divide mixture between 8 ramekins.

4. Cool in refrigerator at least 2 hours before serving. Serve, adding a dollop of whipped cream, if desired.